Preparation

Heat an 8 inch saute pan to medium-low heat. Once the pan begins to heat up and you can feel heat when you put your hand just above the pan, spray pan with either vegetable or olive oil spray.

In a small bowl, crack both eggs and add the water and salt. Whisk vigorously until mixture becomes frothy. The better you whisk it, the more air you create in the mixture, which will give you a fluffier omelet. Pour the egg mixture into the pan. The next step will only take 2 to 3 minutes, so you need to watch your egg carefully and have all filling ingredients ready.

Watch the egg carefully and when it starts to set around the edges, take a rubber spatula (turned on its side) and slowly move the egg mixture from the sides of the pan toward the center. This will keep re-distributing the egg throughout the pan, so that all egg is cooked. After moving the egg from the edges of the pan toward the center, then start to take your spatula and lift the edges of the egg up while tilting the pan and letting any uncooked egg mixture slip underneath to allow that part to cook as well. Once you are close to all of the egg being cooked, you are ready to start adding your filling.

On only one half of the omelet, add the ham, cheddar and then the parsley. Then, take your spatula and lift the empty half of the omelet up and over the side with the filling. Use spatula to carefully slide the omelet onto a plate. Garnsih with more fresh parsley, if desired.